Hearty Warm Cheesy Hamburger Potato Soup Recipe (Print Version)
This Warm Cheesy Hamburger Potato Soup Recipe offers pure comfort, with tender potatoes, savory beef, and gooey cheese.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 55 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
# Ingredients:
→ Soup Base & Meat
01 -
1 tbsp olive oil
02 -
1 lb ground beef (80/20 recommended)
03 -
1 large onion, chopped
04 -
3 cloves garlic, minced
05 -
6 cups chicken broth (low sodium)
06 -
4 large russet potatoes, peeled and diced
→ Dairy & Thickeners
07 -
1/4 cup all-purpose flour
08 -
1 cup whole milk
09 -
4 oz cream cheese, softened
10 -
2 cups sharp cheddar cheese, freshly grated
→ Flavor Boosters
11 -
1 tsp dried thyme
12 -
Salt and freshly ground black pepper, to taste
→ Finishing Touches
13 -
Fresh parsley, chopped (for garnish, optional)
14 -
Extra shredded cheddar cheese (for serving, optional)
# Instructions:
01 -
First things first, get that ground beef sizzling in a big pot over medium-high heat. Break it up with a spoon, you know the drill. Once it's nicely browned, drain off all that extra fat—trust me, you don't want a greasy soup. Then, toss in your chopped onion and let it soften, maybe 5-7 minutes. It’ll start to get translucent and smell amazing; that's your cue to add the minced garlic. Let it cook for just a minute until fragrant, but don't let it burn, or it'll get bitter. I always forget to salt the beef at this stage, but it really helps build flavor from the start!
02 -
Sprinkle the flour over the beef and onion mixture, stirring it in for about a minute. This creates a roux, which is fancy talk for our thickening agent. It’ll look a little pasty, and that’s totally fine! Gradually pour in the chicken broth, whisking constantly to avoid any lumps. You want a smooth, slightly thickened liquid. This is where I once added all the broth at once and ended up with a lumpy mess, oops! Patience is key here, friends.
03 -
Now for the potatoes! Add your peeled and diced potatoes to the pot. Bring the soup to a gentle simmer, then reduce the heat to medium-low, cover, and let those potatoes cook until they're fork-tender. This usually takes about 15-20 minutes, depending on how small you cut them. The kitchen will start smelling absolutely divine at this point, honestly, it’s my favorite part. Give it a stir every now and then to prevent sticking.
04 -
Once the potatoes are tender, stir in the milk and cream cheese. Keep stirring gently until the cream cheese is fully melted and incorporated, making the soup wonderfully creamy. This is where the magic really happens, transforming it into a rich, velvety broth. I learned the hard way that you should really let the cream cheese soften a bit on the counter first; cold cream cheese just takes forever to melt and can leave tiny lumps.
05 -
Remove the pot from the heat before stirring in your freshly grated cheddar cheese. Stir until it's completely melted and smooth. Taking it off the heat prevents the cheese from getting stringy or separating, which is a kitchen disaster I've definitely experienced. You want that gooey, stretchy goodness, not a weird texture. This step is crucial for that signature creamy texture.
06 -
Season the soup with salt, pepper, and dried thyme to taste. Give it a good stir and do a taste test. Does it need more salt? A pinch more pepper? This is your soup, make it perfect for you! Ladle it into bowls, maybe with a sprinkle of fresh parsley or some extra shredded cheese on top. It should be thick, creamy, and wonderfully comforting. Oh, and be careful, it's hot but impossible to resist!
# Notes:
01 -
Always brown your ground beef really well for maximum flavor, don't rush it!
02 -
This soup tastes even better the next day, so make a big batch.
03 -
Tried sweet potatoes once; it was okay, but russets are the real deal here.
04 -
A sprinkle of fresh parsley at the end just brightens everything up, trust me.
# Tools You'll Need:
01 -
Large Dutch oven or stockpot
02 -
wooden spoon
03 -
whisk
04 -
ladle
# Nutrition Facts (Per Serving):
Calories: 450 kcal
Total Fat: 28 g
Total Carbohydrate: 30 g
Protein: 25 g